SPAGHETTI FRITTERS with crispy pancetta, easy and quick, a tasty finger food also great to take to the beach, a simple recipe with few ingredients you surely have at home.
Spaghetti fritters with crispy pancetta are a smart and simple way to transform leftover pasta into a tasty and irresistible dish. A homemade recipe, different from the classic Neapolitan version, designed to be quick, practical and made with what you already have in the fridge.
Crispy on the outside and soft inside, they are perfect when you want to prepare something tasty without wasting time. The crispy pancetta gives a strong flavor and makes these fritters even more appetizing.
They are made in a few minutes directly in a pan or in the air fryer, without the need for an oven or complicated preparations. Ideal as finger food, a quick starter, an alternative lunch or to take out: to the beach, on a trip or to work.
You can make them with spaghetti or other leftover pasta, adding eggs and cheeses to bind everything, easily adapting them to what you have available.
Join me in the kitchen today for a perfect recipe to recover leftover pasta in a tasty way.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 5 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz spaghetti
- 1 egg
- 1.1 oz pancetta
- 1.8 oz provola cheese
- salt
- pepper
- 1 egg
- 1/2 cup water
- 1/2 cup flour
- breadcrumbs
- 1 tablespoon grated Parmesan
Steps
Break and cook the spaghetti in salted water, then drain al dente and place them in a bowl.
Add the pancetta, one egg, the provola cheese, pepper if you like, and mix everything. Put in the fridge for at least 30 minutes.
Prepare the batter with one egg, flour and water.
After resting, take the bowl out of the fridge and divide the mixture into 5 portions. Take with your hands and form patties, dip them in the batter, then in the breadcrumbs and fry in a pan.
Cook turning them over, drain on paper towels and serve hot or cold.
Bon appétit
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SPAGHETTI FRITTERS with pancetta
The trick for spaghetti fritters crispy outside and soft inside
To get truly perfect spaghetti fritters, with a golden, crispy crust on the outside and a soft center, just a few simple but essential tips are enough.
1. Use pasta that is not too wet
The spaghetti should not be just drained or too heavily dressed: it’s better if they are cold or slightly dry. If they are wet, you can add some grated cheese or a tablespoon of breadcrumbs to absorb the excess liquid.
2. Don’t overdo the eggs
Eggs are only needed to bind the ingredients: if there are too many, the result will be more like a soft omelet. Better to use few and add cheese to give structure and flavor.
3. Slow cooking and patience (the real secret!)
Heat a pan well with a drizzle of oil, pour the mixture and press it slightly with a spatula. Cook over medium heat without moving it for a few minutes: it is during this phase that the crust forms. Turn them only when they are well browned underneath, otherwise they risk breaking.
4. The extra touch for crunchiness
A tablespoon of breadcrumbs in the mixture helps create an even crunchier surface, just like the fritters from a rotisserie.
Following these small tricks you will get crispy and irresistible spaghetti fritters, perfect on every occasion!
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FAQ (Questions and Answers) SPAGHETTI FRITTERS with pancetta
Can I use any type of pasta?
Yes, both short and long pasta work well. Leftover pasta is perfect.
Can spaghetti fritters be prepared in advance?
Of course! They keep in the fridge for 2 days and can be reheated or enjoyed cold.
Can they be cooked in an air fryer?
Yes, about 8-10 minutes at 356 °F.
Is it possible to make them without pancetta?
Yes, you can replace it with ham, salami or vegetables like zucchini or peas.
Can they be frozen?
Yes, once cooked. Just let them cool and store them in airtight containers.
